SARSON KA SAG ,MAKKE KI ROTI (PUNJAB SPECIAL)

HAPPY LOHRI TO ALL

GOLDEN TEMPLE

FLAVOUR OF PUNJAB
Mention Punjab and the first image that comes to mind is  GOLDEN TEMPLE&that of lush green fields. Mention Punjabi food and the first thing that comes to mind is makke ki roti and sarson ka saag. Punjabi cuisine is like the Punjabis themselves. It is simple, sizeable and hearty - with no unnecessary frills.

. Besides the long preparation time, these vitamin rich dishes also require a lot of time to cook. Almost all the preparations are cooked on a slow fire to coax out that perfectly robust taste. Sarson ka saag is cooked on a slow fire for hours with a minimum of spices so that the fresh taste can be retained. In fact, the longer it takes to cook the saag, the better it tastes.

IMPORTANCE OF SARSO DA SAG AND MAKKIDI ROTI

The festival of Lohri was celebrated on 13th Jan. The Festival of Lohri marks the beginning of the end of winter and the coming of spring and the new year

In the evening, with the setting of the sun, huge bonfires are lit in the harvested fields and in the front yards of houses and people gather around the rising flames, circle around (parikrama) the bonfire and throw puffed rice, popcorn and other munchies into the fire, shouting "Aadar aye dilather jaye" (May honor come and poverty vanish!), and sing popular folk songs.


The traditional Lohri food Sarson da Saag and Makki di Roti is specially cooked for the main course on this day along with sweets and other delicacies. I learnt this mouthwatering duo -the Punjabi way from my aunt. for dinner coz it tastes better if the Roti and Saag are both piping hot. So here’s a typical Punjabi recipe (aunt's) for Sarson da Saag and Makki di roti

For the Sarson Saag
1 big bunch Sarson leaves (mustard leaves)
1 bunch Spinach leaves½ bunch Bathua leaves (Chenopodium album)
1/4 bunch of green methi(optonal) 
2 onions chopped
2 tomatoes chopped
green chillies    5 crushed
4-5 garlic pods finely chopped
½ inch ginger piece crushed
2tsp Makki flour (Cornmeal)
Salt to taste

Method:
Roughly chop the cleaned, washed leaves of Sarson, Spinach (don’t remove spinach stalks) and Bathua. Pressure cook for 1 hour. Cool and coarsely puree in a food processor.
Add makki ka atta green chillies and paste of ginger to this sag. Add salt.Cook for 10-15 minutes .
In a pan heat 1 tsp butter and oil. Add ,chopped garlic   and onion .Sauté till onions become translucent. Add chopped  tomato to it and cook till butter comes out .Add sag to itand cook for 5 minutes.
It is ready to eat.Serve piping hot with makki di roti

MAKKE DI ROTI:

2 cups Makki Flour (cornmeal)
Lukewarm water
Salt to taste
Oil for cooking
Butter for topping

balls. Pat each ball into a small round Roti between your palms, or make rotis by patting on a flat surface or on a plastic sheet taking care that the Roti is not too thin.Cook on a hoAdd salt to the Makki flour. Knead into a dough by adding warm water. Divide into small t griddle brushing oil on both sides.
Top up with butter and serve with sag.

 

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